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Stabilizer of compound jelly products and application thereof

A stabilizer and product technology, applied in food ingredients as taste improvers, food ingredients as water activity improvers, food science, etc., can solve problems such as poor effect, melting and seepage of frozen skin products, short shelf life, etc., and achieve reduction Melting risk, enhanced water retention effect, effect of raising storage temperature

Inactive Publication Date: 2018-12-04
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing commercially available stabilizers are less effective, which will easily lead to the melting and seepage of skin jelly products during storage, increasing the surface water activity of the product, resulting in a shorter shelf life
These problems greatly affect the sensory image and quality stability of the product, reduce the eating experience of consumers, and are not conducive to the industrial development of skin jelly products

Method used

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  • Stabilizer of compound jelly products and application thereof
  • Stabilizer of compound jelly products and application thereof
  • Stabilizer of compound jelly products and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0026] 1. Stabilizer for compound jelly products

[0027] A compound skin jelly product stabilizer, which consists of the following components by weight: 70% konjac fine powder, 2% calcium hydroxide, 12% carrageenan, 4% sodium pyrophosphate, 2% sodium tripolyphosphate, Sodium hexametaphosphate 4%, curdlan gum 2.5%, potassium chloride 3.5%.

[0028] 2. Preparation method

[0029] The preparation method of the above-mentioned compound jelly product stabilizer comprises the following steps:

[0030] 1) Put the above raw materials into the conical mixer according to the above ratio for mixing processing;

[0031] 2) After step 1) mixing for 15 minutes, discharge the mixture with a mass percentage of 5% from the bottom valve of the cone mixer, and then put it into the cone mixer. conduct;

[0032] 3) Repeat the above step 2) twice;

[0033] 4) Continue mixing for 20 minutes to prepare the stabilizer for compound skin jelly products in powder form.

[0034] 3. Application in s...

Embodiment 2

[0047] A compound skin jelly product stabilizer, which consists of the following components by weight: 73% konjac fine powder, 2% calcium hydroxide, 10% carrageenan, 3.5% sodium pyrophosphate, 1% sodium tripolyphosphate, Sodium hexametaphosphate 3.5%, curdlan gum 4%, potassium chloride 3%.

[0048] The preparation and application of the compound skin jelly product stabilizer are the same as in Example 1.

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Abstract

The invention discloses a stabilizer of compound jelly products. The stabilizer comprises the following components by weight: 70%-73% of konjak powder, 1%-3% of calcium hydroxide, 10%-12% of carrageenan, 3%-5.5% of sodium paraphosphate, 1%-3% of sodium tripolyphosphate, 2.5%-5.5% of sodium hexametaphosphate, 2.5%-5.5% of curdlan and 2.5%-5.5% of potassium chloride. The invention also discloses anapplication of the stabilizer of compound jelly productsin jelly products. Compared with the prior art of stabilizers of compound jelly products in the prior art, the stabilizer of compound jelly products can significantly improve the preservation temperature of jelly products, reduce the risk of melting, strengthen the water-holding effect and improve the tastes of products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the field of processing frozen skin products. Background technique [0002] The skin jelly products with pigskin as the main raw material are springy and crispy, rich in collagen, and are popular delicacies. However, this type of food has higher requirements on the storage environment, and the pigskin jelly will soften or even melt at higher temperatures, which will affect the taste and shelf life of the product, and will also increase its transportation cost accordingly, and at the same time affect the circulation of this type of product areas and channels. [0003] The prior art has used konjac powder, carrageenan and other compound stabilizers to solve this problem. However, the existing commercially available stabilizers are less effective, which can easily lead to the melting and seepage of skin jelly products during storage, increasing the surface water activity of the prod...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40
CPCA23V2002/00A23L13/20A23L13/422A23L13/432A23V2200/14A23V2200/18
Inventor 倪来学吴昊王伟李明
Owner 临沂金锣文瑞食品有限公司
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